Barbo's Roasted Beets
Aug 24, 2006 12:13:51 GMT -8
Post by barbogold on Aug 24, 2006 12:13:51 GMT -8
Notes: These can be made with canned whole small beets.
BARBO’S ROASTED BEETS
{Purchase 2 bunches of fresh beets, with tops}
6 large beets
Kosher salt
Black coarse ground pepper
Extra virgin olive oil
Balsamic vinegar
One pkg. Granular Splenda (optional)
Preheat the oven to 400 degrees
Line a large roasting pan with heavy-duty foil
Remove the beet tops and set aside.
Cut off all but about a couple inches of stem
Leave the tail on. Wash the beets.
Place beets in roasting pan, drizzle with EVOO,
Sprinkle with Kosher salt and pepper.
Roast about 2 hours. Remove and let get cold.
Keep the oiled pan. When the beets are cold, peel, slice, and put them in the pan. Sprinkle with Balsamic vinegar, a little more salt and pepper, and the Splenda if desired. Roll them around until they are well coated. Chill. Enjoy! Top with a bit of FF sour cream if desired.
Beet tops are to be well rinsed. Cut off stems. Coarsely chop greens. Lay them in a large skillet, add I can of chicken broth, salt and pepper and cook until tender. Delicious. Better than spinach!
BARBO’S ROASTED BEETS
{Purchase 2 bunches of fresh beets, with tops}
6 large beets
Kosher salt
Black coarse ground pepper
Extra virgin olive oil
Balsamic vinegar
One pkg. Granular Splenda (optional)
Preheat the oven to 400 degrees
Line a large roasting pan with heavy-duty foil
Remove the beet tops and set aside.
Cut off all but about a couple inches of stem
Leave the tail on. Wash the beets.
Place beets in roasting pan, drizzle with EVOO,
Sprinkle with Kosher salt and pepper.
Roast about 2 hours. Remove and let get cold.
Keep the oiled pan. When the beets are cold, peel, slice, and put them in the pan. Sprinkle with Balsamic vinegar, a little more salt and pepper, and the Splenda if desired. Roll them around until they are well coated. Chill. Enjoy! Top with a bit of FF sour cream if desired.
Beet tops are to be well rinsed. Cut off stems. Coarsely chop greens. Lay them in a large skillet, add I can of chicken broth, salt and pepper and cook until tender. Delicious. Better than spinach!